Salmon with Toasted Quinoa and Lemon-Tahini Sprouts
If you’re not a fan of quinoa yet, this hearty dish might make you a convert. Toasting the quinoa gives the whole grain a pleasant nuttiness that pairs well with the salmon and roasted Brussels sprouts tossed in lemon-tahini sauce. This dish has only five main ingredients and comes together quickly for the perfect weeknight meal.
- 1/4 cup (2 oz./60 g) tahini
- 1/4 cup (2 fl. oz./60 ml) hot water
- 1 large lemon (1/2 sliced, 1/2 juiced)
- Kosher salt and freshly ground pepper
- 1/2 cup (3 oz./90 g) rainbow quinoa, rinsed and drained
- 2 fillets center-cut wild salmon (about 7 oz./220 g each), deboned
- 1 lb. (500 g) Brussels sprouts, trimmed and halved
- Extra virgin olive oil, as needed
- Lemon wedges, for garnish (optional)
Preheat the oven to 400°F (200°C) degrees with the rack set in the upper third of the oven.
In a large bowl, combine the tahini and hot water and stir until smooth. Add the lemon juice and season with 1 tsp. of salt and several generous grinds of pepper.
Meanwhile, combine quinoa and 1 cup (8 fl. oz./250 ml) of water in a medium saucepan and bring to a boil over medium-high heat. Cover, reduce heat to low and simmer until water is completely absorbed and quinoa is tender, about 15 minutes. Remove quinoa from the heat and let it stand for 5 minutes. Preheat a large fry pan over medium-high heat and add 2 Tbs. olive oil. Add quinoa and cook until lightly toasted and charred, 5 minutes. Season with salt and pepper, to taste.
Meanwhile, pat the salmon fillets dry with paper towels and place them on a rimmed baking sheet. Drizzle with olive oil and season each side with salt and pepper. Arrange Brussels sprouts and lemon slices around the salmon and drizzle with about 1/4 cup (2 fl. oz./60 ml) olive oil. Season lightly with salt and pepper and gently toss around the salmon. Transfer to the oven and roast until Brussels sprouts are tender and salmon is cooked through, 13 to 15 minutes for medium doneness.
Transfer warm Brussels sprouts to the bowl with the tahini dressing and toss to coat. Arrange on a dinner plate alongside toasted quinoa. Top with salmon and a lemon wedge, if desired. Serves 2.
Belle English, Williams Sonoma Test Kitchen Director